Sweetness Perception is not Involved in the Regulation of Blood Glucose after Oral Application of Sucrose and Glucose Solutions in Healthy Male Subjects

Abstract

Scope This study investigates the effect of the sweetness of a sucrose versus an isocaloric glucose solution in dietary concentrations on blood glucose regulation by adjusting the sweetness level using the sweet taste inhibitor lactisole. Methods and Results A total of 27 healthy males participated in this randomized, crossover study with four treatments: 10% glucose, 10% sucrose, 10% sucrose + 60 ppm lactisole, and 10% glucose + 60 ppm lactisole. Plasma glucose, insulin, glucagon‐like peptide 1, and glucagon levels are measured at baseline and 15, 30, 60, 90, and 120 min after beverage consumption. Test subjects rated the sucrose solution to be sweeter than the isocaloric glucose solution, whereas no difference in sweetness is reported after addition of lactisole to the sucrose solution. Administration of the less sweet glucose solution versus sucrose led to higher blood glucose levels after 30 min, as reflected by a lower ΔAUC for sucrose (1072 ± 136) than for glucose (1567 ± 231). Application of lactisole leads to no differences in glucose, insulin, or glucagon responses induced by sucrose or glucose. Conclusion The results indicate that the structure of the carbohydrate has a stronger impact on the regulation of blood glucose levels than the perceived sweetness.

Metabolic profiling of serum and urine in lactating dairy cows affected by subclinical ketosis using proton nuclear magnetic resonance spectroscopy

“…Carocho et al [ 38 ] reported that the caloric of 100 g glucose and sucrose led to different peaks in blood glucose concentration. Sucrose is a disaccharide, comprising one molecule of glucose and one molecule of fructose [ 39 ]. Therefore, sucrose is connected to the concentration of glucose in the blood.…”

Does sweetness exposure drive ‘sweet tooth’?

“…There is also mixed evidence regarding the stimulation of cephalic phase responses by specific LES relative to caloric sweeteners (91)(92)(93) , though LES in general appear to have limited effects on post-prandial gut hormone or other physiological responses (94) . The post-ingestive responses to sugars reflect the nature of the carbohydrate, not the perceived sweetness (95) . Lastly, while it has been suggested that LES corrupt the natural relationship between sweetness and energy content, sweetness is poorly predictive of the energy content of human foods and diets, even when LES are excluded (96,97) .…”

Nahrungsinhaltsstoffe: Chemorezeptor-vermitteltes pharmakonutritives Potenzial

“…Lactisole ist eine Substanz, die an eine Untereinheit des Süßrezeptors bindet und so die Süßgeschmackswahrnehmung vermindert. Trotz unterschiedlicher Zuckerarten wiesen alle Test-Wissen lösungen mit und ohne lactisole den gleichen Energiegehalt auf [26].…”